Container-less custom beverage vending invention

ABSTRACT

Methods and apparatus describing a convenience beverage vending machine and its operation are described. An embedded computer interface allows consumers to create their own drinks or choose from a menu of drinks. Drinks are dispensed in a container. The beverages may be made from hot water, cold water or carbonated water that is mixed with various flavors of syrup, sweeteners and nutritional supplements. Identification may be presented and the computer recognizes the consumer and pulls up that consumer&#39;s account to determine funds available and previous drink selections and mixtures. The machine may incorporate an automatic cleaning cycle for both the valves and the dispense area.

BACKGROUND

Convenience beverage vending is a multi-billion dollar major industryworld-wide. Today, market share is totally dominated by beverages soldin plastic bottles and aluminum cans. It is estimated that less than 15%of such beverage containers are currently recycled, leading to hugeenvironmental waste.

In addition, most convenience beverages are predominately water, andconsequently, there is a significant embedded energy in their bottling,transportation and distribution into the vending machines themselves.

There is a need for a new type of beverage vending that addresses theselection limitations and environmental concerns related to existingbeverage vending machines.

SUMMARY

A convenience beverage vending machine and methods of dispensingconvenience beverages are described. An embedded computer interface thatallows customers to vend a wide variety of convenience beverages intotheir own containers is utilized. This vending machine is connected to amunicipal water source and drain, in a similar fashion to a standarddrinking fountain. This allows the bulk of the beverage contents to besupplied to the machine in a highly concentrated form, and mixed into acustom beverage in the machine, rather than transporting the water tothe vending site. The municipal water entering the machine goes througha multi-stage filtration process that is custom tailored to the waterquality at a specific location site.

The vending machine vends beverages that may be made from hot, cold orcarbonated water, and everything from plain filtered water, to standardsoft drinks, to fully custom beverages that are designed by thecustomer. Beverage ingredients may be stocked in the machine in one oftwo ways, both in highly concentrated forms. Beverage ingredients may bein the form of liquids, either in industry standard “bag-in-box” format,cartridges, or in product tanks. Beverage ingredients may be in powderform and may appear in bulk powder containers and or low volumecontainers. Each machine holds a plurality of separate ingredients. Someof these may be standard beverages and the remainder may be separateingredients including, but not limited to: multiple types of real fruitsyrup concentrates, regular and low calorie sweeteners, real fruitextracts, real herb extracts, natural flavor ingredients, coffees, teas,cocoa, chocolate, dairy based products, such milk or cream, non-dairyproducts, such as soy milk or almond milk, vegetables, such as juices orpowders or purees, multiple types of flavored nutritional supplements,and multiple types of nutritional supplements.

A human agent or user may approach the invention and presentidentification. The machine identifies the user as a customer and pullsup that customer's account. Further, the machine may locate a customerbased on a global positioning system (GPS) or a proximity sensor andsign the customer in via a mobile device application. If desired, theuser may add funds through the machine interface with physical currencyor bill the amount necessary, for example, to a credit card. The machinemay also accumulate charges for beverages. The charges may be billed toany third party, such as but not limited to, an employer, sponsor,school district, host, advertiser, or health care provider. In animplementation, the third party may pay the full charge, or any portionof the full charge of the beverage such as a set fee (per beverage orper day), for example, as part of an employee benefit. The machine mayalso pull up a list of that user's favorite or recently vendedbeverages. The user can then simply order from this list, order plainfiltered water, a standard soft drink, favorite or top selling recipesrecommended by the machine, or design a totally new custom beverage. Indesigning a new custom beverage, the user may select flavor types (whichmay be blended) and their relative flavor intensity. For example, theuser could select 30% pomegranate and 70% blueberry, and then vary theintensity from light, like a flavor hinted water, to heavy, like a fruitjuice. The user may also select additional sweetener, from a morestandard sugar based sweetener, like cane/agave syrup, or a low caloriesweetener, like stevia or monk fruit extract. Again, the user may selecta combination of these in various percentages, and then vary theintensity from lightly sweet to very sweet. Next, the user mayoptionally select a nutritional supplement mix, like immune boost,energy boost, multi-vitamin, etc., select their relative percentages,and then vary the amount, maybe according to body weight. For example, achild may use less nutritional supplement than an adult. After makingall these selections, the beverage is automatically mixed and dispensedinto the user's own container. If the user likes the drink, it may besaved to the user's account and stored in the database for futurevending or editing to adjust the recipe. In another example, a customermay access a social media outlet, such as provided by Facebook, Inc.headquartered in Palo Alto, Calif., and “drink share” recipes. Forexample, a customer may access a social media outlet (e.g., Facebook®)via an electronic application such as an iPhone® application, Android®application and/or other electronic application, and “drink share”custom drink recipes. A customer may then choose to have a local machinevend a shared drink recipe discovered from the social media outletexperience. The local machine may be able to vend the requested shareddrink recipe by accessing a remote database via an internet connection.For example, a customer may discover a shared drink recipe during asocial media outlet experience and save it to a personal account. Thepersonal account may be saved in a remote database, which the machinesare able to access and subsequently vend a drink as requested by thecustomer.

A custom mix ratio beverage may also be created. Unlike a standard sodamachine, which vends the syrup and water base in a fixed ratiosimultaneously, the microprocessor control allows any combination of allof the multiple ingredients stocked in the machine to be mixed invariable proportion to each other, and to the base water. Standard sodafountain mix ratios may be pre-programmed so that standard soft drinksmay be vended, or completely custom beverages designed by the individualusers may also be vended.

An automatic cleaning cycle, incorporated into a novel vending cycle mayalso be incorporated. In a standard soda fountain, soda syrup/water mixdrips slightly at the end of each vending operation. This causes thedispense area to be sticky and hence, it requires frequent cleaning. Amixing manifold may be incorporated that is first cleaned with anautomatic clean cycle. This purges any drips that may have leaked intothe manifold during the period between vending cycles. The mixingmanifold multi-path solenoid valve on the end that is normally open tothe machine drain is connected to the drain. The cleaning cycle may beeffectuated with hot water at approximately 190.degree. F. and/or with acleaning solution such as bleach.

The vending machine may also be equipped to provide for automatedcleaning of valves. Solenoid valves and standard soda fountaindispensing valves alike can become sticky over time, and may fail toopen or close correctly. In a standard soda fountain machine, themachine parts are frequently disassembled and cleaned and thenreassembled. One embodiment of the vending machine utilizes a periodicvalve cleaning cycle which may be executed via software or throughmanual control at certain defined intervals based upon events such aselapsed time, or number of vends of given syrup types.

The vending machine may also provide a unique billing/customer interfacethat enables the individual customer to create unique beverages andstore their favorite recipes in the machine central database. Eachmachine may be connected via the internet to the main database. As eachindividual machine may be stocked with different ingredients, the userinterface may display drink possibilities that can be made in thespecific machine that the customer is using. The system may also enablefeatures such as “parental controls.” This feature may be enabled inmachines deployed in schools, where parents may set limits on the numberand type of beverages their children can vend, and may put limits ontypes of beverages or specific ingredients, such as sugar. The parentmay also require a specific nutritional supplement in each beverage. Inaddition, customers may name drinks and submit them to be tried andrated by other customers, and the database may display the top rated/topselling recipes in the machine. The system may also enable features suchas “own/operator controls.” For example, the machine may incorporatelockout times. For example, the machine may be programmed to lock themachine to students during class times, while remaining open to teachersand/or staff.

The vending machine may also be able to vend beverages into containersof all different sizes, colors and translucencies. Often opaquecontainers are difficult to see through during beverage filling causingoverfilling and spills. If the user knows the bottle/container size,they can select the appropriate size/amount of total beverage, and themicroprocessor may adjust the quantities of all ingredientsautomatically and fill the container accurately, without overflowing thecontainer. If the user makes a mistake, and does not know the size ofthe container, a manual or microprocessor controlled cycle may beactivated to circumvent overfilling.

The vending machine may also provide the user with a safe experience.Since the machine may be used to vend hot, cold or carbonated beverages,there is a risk that some customer may vend a hot drink into anunsuitable container, such as a stainless steel bottle that is notinsulated, potentially causing burns. For this reason, the vendingmachine may incorporate a temperature sensor. If the temperature on thesurface of the bottle exceeds a safe level, the user may be alerted andthe vending process halted.

Dispense area sanitation may also be incorporated in the vendingmachine. Traditional soda fountains utilize a dispense nozzle which isactivated by pushing a disposable cup up against the dispense valvelever. If users were to use their own containers with this type ofdispense mechanism, bacteria may be transmitted to the dispense leverand consequently between successive customers. In one embodiment of thevending machine, a recessed dispense tube may be utilized which isshielded so it cannot come in contact with users bottles, and the entiredispense area may be flooded with an anti-bacterial Ultra-Violetsterilization light.

This Summary is provided to introduce a selection of concepts in asimplified form that are further described below in the DetailedDescription. This Summary is not intended to identify key or essentialfeatures of the claimed subject matter, nor is it intended to be used asan aid in determining the scope of the claimed subject matter.

BRIEF DESCRIPTION OF THE DRAWINGS

The detailed description is described with reference to accompanyingfigures. In the figures, the left-most digit(s) of a reference numberidentifies the figure in which the reference number first appears. Theuse of the same reference numbers in different figures indicates similaror identical items.

FIG. 1 is a schematic of an implementation of the plumbing system in thevending machine apparatus.

FIG. 2 is a schematic of an implementation of the electrical system inthe vending machine apparatus.

FIG. 3 is a depiction of an implementation showing the locations ofcomponents in the vending machine apparatus.

FIG. 4 is a depiction of an interface presented to the human agent toeffectuate the dispense of a custom beverage.

FIG. 5 is a depiction of an interface presented to the human agent toeffectuate the dispense of a custom beverage.

FIG. 6 is a depiction of an interface presented to the human agent toeffectuate the dispense of a custom beverage.

FIG. 7 is a depiction of an interface presented to the human agent toeffectuate the dispense of a custom beverage.

FIG. 8 is a depiction of an interface presented to the human agent toeffectuate the dispense of a custom beverage.

FIG. 9 is a depiction of an interface presented to the human agent toeffectuate the dispense of a custom beverage.

FIG. 10 is a flow chart depicting the control process relating tobeverage vending in an implementation.

FIG. 11 is a schematic of an implementation of a plumbing system in abeverage dispensing system.

FIG. 12 is a schematic of an implementation of a water filtration systemin the beverage dispensing system.

FIGS. 13A and 13B are respective perspective and cross-sectionaldepictions of an implementation of a thermoelectric water cooling andcarbonation system in the beverage dispensing system.

FIGS. 14A and 14B are cross-sectional depictions of an implementation ofthe thermoelectric water cooling and carbonation system showing waterflow in the water bath and an ice-bank reserve.

FIG. 14C is a schematic of an implementation of the thermoelectric watercooling and carbonation system.

FIGS. 15A and 15B are schematics of an implementation of a differentialpressure dosing system in the beverage dispensing system.

FIGS. 16A and 16B are respective perspective and cross-sectionaldepictions of an implementation of a differential pressure dosing devicefor measuring fluid flow in the differential pressure dosing system.

FIGS. 17A, 17B and 17C are a series of graphs depicting flow ratemeasurement dosing of the differential pressure dosing system.

FIGS. 18A, 18B and 18C are a series of graphs depicting flow ratemeasurement dosing of the differential pressure dosing system.

FIGS. 19A and 19B are schematics of an implementation of a pulse counterdosing system in the beverage dispensing system.

FIGS. 20A and 20B are exploded perspective view and cross-sectional viewdepictions, respectively, of an implementation of a two-sensor pulsecounter dosing system using Hall effect sensors.

FIG. 20C is a chart of an implementation of the two-sensor pulse counterdosing system for pulse counting.

FIGS. 21A, 21B, 21C, 21D, 21E, 21F, 21G, 21H, 21I, 21J, 21K, 21L, 21Mand 21N depict an implementation of a four-sensor pulse counter dosingsystem using Hall effect sensors.

FIG. 22 is a perspective view depiction of an implementation of aninfra-red sensor pulse counter dosing system.

FIG. 23 is an overhead view depiction of an implementation of an opticalpulse generator of the infra-red sensor pulse counter dosing system.

FIGS. 24A, 24B, 24C, 24D, 24E, 24F and 24G are a series of depictions ofan implementation of the infra-red sensor pulse counter dosing system.

FIG. 25 is a depiction of an exploded-view of an implementation of adispenser in the beverage dispensing system.

FIG. 26 is a depiction of an overview of an implementation of adispenser in the beverage dispensing system.

FIGS. 27A and 27B depict partial cross-sectional views of animplementation of a nozzle in the beverage dispensing system.

FIG. 27C is a depiction of a cross-sectional view of a portion of thenozzle in the beverage dispensing system illustrating a direction ofliquid being dispensed by the ingredient outlets.

FIG. 27D is a depiction of a cross-sectional view of a portion of anozzle illustrating a direction of liquid being dispensed withoutrounded outlets.

FIGS. 28A, 28B, 28C and 28D depict respective partial cross-sectionaland cross-sectional views of an implementation of a full-cone spray ofthe nozzle in the beverage dispensing system.

FIG. 28E is depiction of a perspective partial cross-sectional view of awater rinse outlet and resulting full-cone spray of the nozzle in thebeverage dispensing system.

FIG. 29 is a depiction of a user container filled by a nozzle in thebeverage dispensing system.

DETAILED DESCRIPTION

Referring to the drawings. FIG. 1 shows an implementation of the vendingmachine apparatus that may include a touch screen display 100. However,other implementations may include many other means for the deliveryand/or reception of information to and from a user such as a keyboard,monitor, human interface device, or visual display. In animplementation, a personal computer (PC) containing a processor orprocessors and memory 101 may communicate with the touch screen display100 to receive and transmit information related to the informationacquired by the display 100 and/or delivered by the PC 101. Otherimplementations may include other means for the delivery or reception ofinformation to a component interacting with the user.

The PC 101 may convert received information to a format and/or languagefor communication with two Programmable Logic Controllers (PLCs) 103,104. Other implementations may include a means to directly and/orindirectly communicate the user's input with one or more controllerdevices.

The PC 101 may communicate with two PLCs 103, 104 via an Ethernet router102. The PLCs 103, 104 may send and receive information to and from thePC 101 which is directly related to the information retrieved from auser and/or the operation of said PLCs 103, 104. Other implementationsmay include single or multiple control devices and/or methods capable ofdirectly or indirectly effectuating the user's desire. In one example,the user may select an option presented on the touch screen display 100which may then be transmitted to the PC 101. PC 101 may then interpretthe user's input and convert the input to a format and/or languageintelligible to the PLCs 103, 104. The PC 101 may then transmitinformation necessary to accomplish the desire of the user to the PLCs103, 104 via an Ethernet router 102.

In an implementation the PLC 103 controls a relay 105 connected to asolenoid valve 124 to effectuate the controlled flow of fluid and/or gasthrough the solenoid manifold 113. Alternative implementations mayinclude single or multiple relays of varying types including solid staterelays, polarized relays, latching relays, reed relays, or other meansto control or directly influence the actuation of a valve or the flow offluid. Other implementations may also include single or multiple valvesactuated by pneumatic, hydraulic, electrical, and/or other mechanicalmeans. For example, the user's input after being communicated to the PLC103 via the PC 101 and/or Ethernet router 102 may be effectuated by theactivation of a relay 105 which activates a solenoid valve 124 allowingfluid to pass for an amount of time directly related to the user'sinput. Further, the user's input after being communicated to the PLC 103via the PC 101 and/or Ethernet router 102 may be effectuated by theactivation of a relay 105 which activates the solenoid valve 124allowing fluid to pass for an amount of volume based on feedback fromone or more flow sensors directly related to the user's input.

As illustrated in FIG. 1, an implementation utilizes a fluid system toeffectuate the transportation, filtration, alteration and manipulationof one or more fluids and its properties. Water entering the vendingmachine apparatus passes through a normally closed safety solenoid valve106. Valve 106 allows for the flow of fluid into the vending machine tobe terminated at any time. An Ozone generator may be connected to thefluid path exiting valve 106 via a T-connection. Flow from the fluidpath exiting valve 106 may be prevented from entering the Ozonegenerator via a check valve. In this implementation, the water passesthrough a water softening filter 107 to reduce magnesium, calcium, andother dissolved minerals to levels desirable and palatable for humanconsumption. After the softener 107, fluid passes through two activatedcarbon filters 108 orientated in series. The fluid then passes throughan ultraviolet (UV) filter 109 before continuing to other components ofthe fluid system.

In summary, an implementation may use a four stage filtration processconsisting of a softener 107, activated carbon filters 108, and a UVfilter 109 to effectuate the delivery of water that is palatable andsuitable for human consumption. However, other implementations mayinclude varying quantities and types of purification and/or particulatefilters necessary to effectuate the delivery of water that is palatableand suitable for human consumption. An implementation may include othermeans to reduce scale and/or water hardness such as a scale filter.Alternative implementations may omit the use of filtration in the fluidsystem.

The inlet fluid path may be divided to flow to several components. Onecomponent may be a solenoid valve 110 for controlling the flow of fluidto a hot tank or water heater 111. Another implementation may use one ormore pneumatic, electric, hydraulic, and/or mechanical valves locatedbefore and/or after a heater tank to effectuate the flow of fluid to andfrom a heater tank.

The flow of fluid into the heater tank 111 may be directly controlled bythe actuation of a solenoid valve 110. Fluid flow to and from the heatertank 111 passes through the inlet port and outlet port respectively. Theoutlet port may be directly connected to a fluid path that remains atatmospheric pressure at all times. Other implementations may utilizemeans to effectuate the heating of water such as a pressurized hot tank,instant water heater, or various other heat addition techniques.

The temperature of hot water may range from about 100.degree. F. to212.degree. F. This hot fluid then follows a fluid path to a one wayvalve 112 which prohibits the backflow of fluid toward or into theheater tank 111. After the one way valve 112, the hot fluid passesthrough three manifolds 113, orientated with one in series and two inparallel, a fluid flow meter, and a 3-way normally open solenoid valve115. At this point the hot fluid is diverted to a fluid path connectedto the dispensing nozzle 116 or to a fluid path connected to a drainline 117. Another implementation may include one or more fluid pathswhich the hot fluid would follow directly and/or indirectly to thedispensing nozzle and/or drain. Yet another implementation may includemeans necessary to guide hot fluids from a source to a destination inthe fluid system resulting in the dispensing and/or draining of saidfluid.

Fluid may also enter a fluid treatment apparatus 118 which possesses theability to cool and/or carbonate incoming fluid. This vending machinealso possesses the ability to cool one or multiple incoming fluids allof which pass through unique fluid paths. Other implementations mayinclude one or more apparatuses to effectuate the cooling and/orcarbonating of fluid in the invention.

Fluid paths exiting the vending machine, such as a path dedicated tochilled fluid flow through a one way valve 112 to prevent backflow, andthen to a dedicated solenoid valve 124 located on a manifold 113 may beincorporated. Each fluid path then follows a path similar to that of thehot fluid after entering a manifold.

Drain valves may be utilized to ensure the ability to drain fluid heldby the present invention. Valves may be of a myriad of designs includingbut not limited to shut-off valves and solenoid valves. FIG. 1illustrates an implementation of drain valves with a main line drainvalve 129, a hot tank drain valve 130, a carbonated fluid drain valve131, and an ice bath drain valve 132. Also an ice bath overflow fluidpath or drain line 133 could be utilized to maintain an optimal fluidlevel in said ice bath as a component of the chiller 118.

The temperature of the chilled product may range from about 60.degree.F. to 32.degree. F. For example, fluid may enter a combination waterchiller, carbonator, and syrup chiller designed for soda-fountain stylemachines 118. Fluid exiting from the chilled water path then follows apath connected to a one way valve 124 and then to a normally closedsolenoid valve located on a manifold. When the solenoid is activated,the chilled water flows through the manifolds 113, flow meter 114, and3-way solenoid 115 directly to dispense. Other implementations mayincorporate the use of one or more fluid paths and/or valves to controlthe flow of fluid from a fluid treatment device such as a water chillerand effectuate the dispense or disposal of said fluid. Carbonated fluidexiting the fluid treatment apparatus may follow a fluid path directlyor indirectly connected to the dispense nozzle and the fluid path may beregulated by a device such as a needle valve 134 or through the use ofan inline compensator or similar device. In another example, syrup maytraverse a syrup chilling line and flow through a manifold 113, flowmeter 114, and 3-way solenoid 115 to a dispensing nozzle.

One implementation utilizes a pressurized carbon dioxide (CO.sub.2) tank119 with outlet pressure regulated to supply a combinationchiller/carbonator 118, product pump 120, and direct line with CO.sub.2gas. Other implementations may incorporate various other componentsrequiring pressurized gas for pneumatic actuation, carbonation, directuse, and/or other applications requiring pressurized gas.

Gas entering a product pump 120 effectuates the operation of the pumpand the flow of the product through a fluid path which bisects theproduct pump 120. For example, CO.sub.2 gas actuates a pneumatic turbinepump which delivers positive pressure to incoming fluid thus causing thefluid to traverse an outflow fluid path. CO.sub.2 gas may also follow afluid path terminating at a one way valve 112 connected to a dedicated,normally closed, solenoid valve on a manifold 113. The flow through thefluid path may be regulated by a component such as a needle valve 135.The path then continues along a route similar to the chilled fluid asdescribed previously. In other implementations gas may follow variousroutes terminating at a flow controlling component, such as a solenoidvalve, pneumatic valve and/or mechanical valve effectuating the dispenseor disposal of the gas. In other implementation, CO.sub.2 gas may entera carbonation tank under pressure where it dissolves into theco-occupying fluid.

Pneumatically driven product pumps 120 may effectuate the transmissionof product fluid from one or more containers to dispense or disposalalong a fluid path similar to the chilled fluid as described previously.Alternative implementations may utilize other means for the transmissionof product fluid to dispense or disposal via one or more fluidtransmission methods such as electric pumps, pneumatic pumps, positivedisplacement pumps, hydraulic pumps, positive head, and any combinationor isolated use thereof.

One implementation may utilize a combination of solenoid manifolds 113to control the flow of fluid from unique and separate inflow paths to acommon outflow path. For example, a six line manifold may contain sixnormally closed solenoid valves, each preventing a given fluid fromentering the manifold. When a given solenoid valve is energized, fluidthat was previously blocked by the solenoid flows through the manifold.Multiple solenoid valves 112 may actuate during overlapping timeintervals allowing one or more fluids to enter the manifold throughunique fluid paths and depart through a common path. Other means mayalso be used to achieve the controlled flow of single and/or multiplefluids through a common exit may also be utilized.

In another implementation, the vending machine may utilize a normallyopen 3-way solenoid valve 115 to control the flow of fluid to thedispense nozzle 116. The solenoid functions such that all fluid passingthrough an inlet departs through one of two unique outlet paths. Whenthe 3-way solenoid 115 is energized all fluid passing through an inletdeparts through an outlet path connected to the dispense nozzle 116.Other implementations may utilize methods such as a normally closedsolenoid or other means by which to control the dispensing of a fluid.

A sink 121 may be located beneath the dispense nozzle 116 to capturedisposed fluid and channels said fluid to a drain 117. Otherimplementations may use various methods to capture disposed fluid andpass said fluid to a drain.

An ultra violet (UV) sanitization light 125 may be utilized toeffectuate the sanitization of the sink, dispense nozzle and or thedispense area.

Fluids may be transmitted to disposal exit through a drain pipe 117.Other implementations may use methods such as a reservoir with asubmersible pump to expel disposed fluid from the invention.

An inductive float switch 128 may detect the presence of fluid at thebase of the invention. Other implementations may use other fluid levelsensing means.

A magnetic stripe card reader 122 may effectuate the transfer of fundsfrom the consumer as payment for products delivered by the invention.For example, consumer approaches the invention and utilizes a VISA®credit card to purchase a beverage from the vending machine. Other meansmay also be used to effectuate a payment, such as a cash and coinmachine or other payment accepting device.

A near field radio frequency identification (RFID) reader 123 mayeffectuate the recognition of a known customer and enable the inventionto respond to that customer in a personalized manner. For example, acustomer approaches the machine and presents an RFID tag to the reader123 which accepts an identification number from the customer's tag andtransmits the information to a program which retrieves and utilizesinformation associated with the customer's identification number. TheRFID tag may be a proximity card, a passive RFID tag, an active RFIDtag, a Near Field Communications device, or any other RFID technologyand/or frequency communication device suitable for effectuating therecognition of a known customer and enable the invention to respond tothat customer in a personalized manner. Other implementations may usemethods such as a user name, password, magnetic stripe card, smart card,and/or any similar method to effectuate the identification of knowncustomers.

Single or multiple LED lights 126 may be used to illuminate a beveragecontainer located below the dispense nozzle 116 and or for the purposeof illumination in the area where fluid is dispensed.

A camera 127 may be used to capture images of the path of fluid out ofthe dispense nozzle 116. The captured images may be still images and/orvideo images of the path of fluid out of the dispense nozzle 116.

The beverage selection and customization process may utilize a touchscreen display 100 to effectuate communication between the vendingmachine and a user. Such communication enables the user to directlycontrol the composition of a dispensed beverage. For example, FIG. 4exemplifies an initial display image that an implementation may utilize.The user's identity becomes known to the invention at a “sign in” event.Preceding this event, an implementation may display an image as shown inFIG. 5.

An implementation may use display images such as shown in FIG. 4-9 forthe beverage customization process. For example, a user utilizes adisplay image such as shown in FIG. 5 to select a desired drink volume.In one implementation, a beverage volume may range from about six fluidounces to about sixty four fluid ounces or any similar volume related toa personal beverage container. The user then has option to select a mainfluid type such as regular cold water, carbonated water, and hot water.However, other implementations may include main fluid types other thanwater such as a solution of water and ethanol alcohol. After that, adisplay screen, such as shown in FIG. 7, may be used to allow the userto select one or multiple supplemental fluids to add to the beverage.For example, the user selects kiwi, mango and orange fruit juiceconcentrates to be added to the custom beverage. The user then has theoption to customize the ratio in which the supplemental fluids areadded. The user may designate that the final combination of supplementalfluid contain 47% kiwi, 28% orange, and 25% mango fruit juiceconcentrates.

Other implementations may include similar but different means for theuser to customize the specific supplemental fluid to be added. Otherimplementations may also include similar but different means for theuser to customize the ratio in which the specific supplemental fluidsare added. For example, a user may choose to create a beverage frommultiple supplemental fluids at an infinite variety of ratios with thesum total equaling one or 100%. The arbitrary value of 100% may beassociated with a value directly related to the user's desired flavorstrength. If a user chooses five supplemental fluids at a flavorstrength of “heavy,” where heavy flavoring is known to be equal to onefluid ounce, then the five supplemental fluids may be combined at aninfinite variety of ratios with the volume equal to a constant of onefluid ounce. Still other implementations may utilize means other than atotal volume approach to enable a user to customize the mix ratios ofsupplemental fluids. Another implementation may be to set supplementvolumes to static volumes or “shots.” The shots may be of the samevolume for an 8 oz drink and a 32 oz drink. A user may select one shotor more than one. Such other approaches may include setting thesummation of supplemental fluid taste, viscosity, or other properties tomeet the desire of the user.

After selecting supplemental fluids in a unique combination as per theuser's desire, nutritional supplements may be added to the beveragethrough a display image as shown in FIG. 7. Nutritional supplements inliquid, powder, or other form may be added to the beverage or the totalfluid volume dispensed in a fixed quantity, mass, or in a quantityproportional to a property of the beverage or the user's desire. Forexample, the user may choose a twenty fluid ounce beverage with anutritional supplement. The total mass of supplement dispensed may be afixed mass such as one gram. In another implementation, the mass ofnutritional supplement may be proportional to the user's desiredsupplementation or proportional to the volume of the twenty ouncebeverage. The user may also have the option of adding a sweetener to thecustom beverage. The sweetener may consist of ingredients such as canesugar, stevia, agave sugar, monk fruit extract, luo han guo or othersweeteners. These sweeteners may be added to the custom beverage in amanner similar to that described for supplements.

The total mass of sweetener dispensed may be directly proportional tothe beverage volume and the strength of sweetness desired by the user.Other implementations may include similar means to enable a user tocustomize the sweetness of a custom beverage. Other implementations mayinclude similar means to enable a user to customize the calorie level ofa custom beverage by varying the proportion of caloric and non-caloricsweeteners. The user may also be presented with a display image as shownin FIG. 8 that informs the user of the final composition of thecustomized beverage that the user created through the drinkcustomization process.

At this point in the beverage customization process, the user has theoption to confirm the purchase and/or final composition of the custombeverage. The user may also be presented with a display screen, as shownin FIG. 9, that presents various information to the user. Thisinformation may include advertisements which are presented to the user.These advertisements may be generic and/or targeted to the specificuser. The display screen may also present social media interactionoptions. For example, users may choose to share their drink with theirfriends as their Facebook® status. Also, the final screen may allow theuser to initiate the vending by pressing a button or through similarmeans of actuation.

A cleaning cycle may be utilized to ensure proper sanitization andperformance. In one implementation, the vending machine may utilize anautomated cycle to effectuate the cleaning and sterilization of one ormore fluid paths. This cleaning may be effectuated by the circulation ofhot water with a temperature of approximately 190.degree. F. and/or asanitizing fluid such as a bleach solution through one or more of thefluid paths. Another implementation may utilize ozone gas (O.sub.3) toeffectuate the sanitization of one or more fluid paths. Otherimplementations may utilize a similar cleaning cycle effectuated throughmanual means rather than automated. Also, various methods fordetermining the necessity of cleaning and sanitization may beincorporated in an implementation to initiate a cleaning cycle. Suchmethods may include the use of a flow characterization sensor to sense achange in the flow indicative of the necessity for a cleaning cycle.However, other implementations may utilize methods dictating a timeinterval between cleaning cycles and/or a means for manual determinationof the necessity of a cleaning cycle.

A computing device which includes a process and memory, such as randomaccess memory (RAM), may be utilized. The computing device may be usedin combination with other components of an implementation including, butnot limited, to a controller and display device. The computing devicemay operate in combination with connected devices to effectuate thedispense of a customized beverage. The computing device may also performactions according to software operating in the device.

A means to clean and sanitize components exposed to a user interactingwith the vending machine for the purpose of beverage vending may also beincluded. All surfaces exposed to the user are easily sanitized andcleaned. More specifically, areas of the vending machine exposed tofluid through the beverage vending process, hereinafter called thedispense area, are regularly sanitized through a sanitization cycle. Inone implementation, the cycle may include an ultra violet (UV)sanitization light 125 to effectuate the sanitization of the dispensearea. Other implementations may utilize hot fluid, such as water, at atemperature of approximately 190.degree. F. and/or sanitization fluidsuch as a bleach solution to effectuate the cleaning of the dispensearea. One implementation may activate a UV light after the vending cycleor at some other time for a period necessary to inhibit bacterial growthand that of potential pathogens in the dispense area. In anotherimplementation, a surface in the dispense area may be immersed insanitization solution to effectuate the removal of harmful bacteria fromthe dispense area.

A means to ensure the safe dispense of hot fluid where hot fluid isdefined as fluid at a temperature of above 100.degree. F. may also beincorporated. The safe method reduces the risk of burn and/or otherrelated injury to a user. In one implementation, such a safe method iseffectuated through the use of a temperature sensor that measures,directly and/or indirectly, the surface temperature of a container. Themethod may include means to terminate dispense of hot fluid and/or lowerthe surface temperature in the event that the surface temperature of thecontainer reaches or exceeds a temperature threshold. For example, auser places a metallic container in the dispense area and effectuatesdispense of hot fluid. After fluid enters the container, a temperaturesensor indicates that the surface temperature exceeds 100.degree. F. Thepresent invention then halts dispense of hot fluid and dispenses coldfluid at a temperature of about 45.degree. F. until the temperaturesensor indicates that the surface temperature is below the temperaturethreshold of approximately 100.degree. F. Other implementations mayutilize similar but different methods of detecting unsafe temperaturelevels.

A method to determine the volume and/or size of a container into whichfluid is dispensed may also be incorporated. One implementation utilizesan array of proximity sensors located in a pattern to allow for thecomputation and approximation of container size. For example, oneimplementation utilizes a various ultrasonic range finders may bearranged in a hemispherical pattern around the container bay todetermine the dimensions of a container. An algorithm then transformsdimensional data received from the range finders and calculatesapproximate container volume. Other implementations may utilize meanswhich determine or approximate container volume by measuring otherproperties, such as mass, without departing from the scope of thepresent invention.

A method to verify the presence of a container in the dispense area mayalso be incorporated. Such a method allows for the vending machine toterminate dispense of fluid in the event that there is no containerpresent into which fluid will be dispensed. One implementation may usean ultrasonic range finder to verify the presence of an object in thedispense area. Other implementations may use various other means toverify the presence of a container into which fluid will be dispensed.

A method to encourage the alignment of a container opening and thedispensed fluid so as to ensure that dispensed fluid enters thecontainer may be incorporated. One implementation utilizes dimensionalsensors and a multi-dimensional actuator to position a dispense nozzleover and above the container opening. Other implementations may usevarious other methods including a combination of sensors and messagesthat inform the user of the status of alignment between the containeropening and the dispense nozzle. Another implementation may present animage of the dispense nozzle and the container opening to a user andallow the user to effectuate dimensional adjustments to ensure the flowof dispensed fluid into the container.

A method to prevent the overfill or flow of fluid out of a containeropening may be incorporated. Such an event may occur during the fluiddispense process. One implementation utilizes a dimensional sensor thatmeasures the speed of fluid rise in a container. This implementation maythen sense a change in speed of said fluid which may indicate that thecontainer has reached maximum fluid capacity. For example, an ultrasonicrange finder indicates that fluid is rising in a container at a velocityof V.sub.o. Then the sensor indicates that the current velocity,V.sub.c, of the fluid has decreased by a given factor, k, orV.sub.o=V.sub.c/k. This decrease in velocity further indicates, byimplication, that the fluid is no longer rising in the container and hasbegun to flow out of the container opening.

A method to ensure that fluid passing through fluid paths as a componentof a clean cycle does not enter a container located below a dispensenozzle may be incorporated. One implementation effectuates this methodby incorporating a multi-directional valve which is connected to a drainand to a dispense nozzle. In the event of a clean cycle, themulti-directional nozzle is positioned to ensure that fluid does notflow into the dispense nozzle and instead flows into a drain orre-circulation loop that is part of the clean cycle. For example, beforedispensing fluid, a fluid path is filled with hot water at a temperatureof approximately 190.degree. F. The fluid path is connected to anormally closed 3-way solenoid valve which controls the flow of fluideither to a dispense nozzle or to the drain. The 3-way solenoid isde-energized and thus all hot fluid entering said valve passes to afluid path connected to the drain. This ensures that hot fluid does notenter a dispense nozzle. Other implementations may utilize other typesof valves or methods to effectuate this method.

A method to store information on a customer identification device mayalso be incorporated. In one implementation, the device is a customer'snear field radio frequency identification (RFID) tag. In otherimplementations the device may present itself as a personalcommunication or entertainment device such as an MP3 player or cellphone. Still other implementations may utilize various other devicescapable of passing and storing information.

In one implementation, information containing information specific tothe owner of the device is sent from the vending machine to the devicefor storage. This information is then stored for later use by a userand/or the vending machine For example, a customer possesses an RFID tagwhich stores information pertaining to the customer's account balanceand beverage preferences. In the event that the customer utilizes theRFID device to identify himself to the vending machine, the informationpreviously described is passed to the vending machine. The informationis then utilized to effectuate the personalization and/or beveragevending experience of the customer. Other implementations may utilizestored information for other purposes relating to the customerexperience.

A method which enables customers to create or modify an aspect of theiraccount and/or view information pertaining to the vending machinethrough electronic means may be incorporated. In one implementation,this is effectuated through the utilization of an electronic applicationsuch as an iPhone® application, Android® application and/or otherelectronic application. For example, a customer uses an iPhone®application to create a custom beverage and add it to his account. Thenext time this customer identifies himself to an implementation, he maybe given the option of dispensing the beverage created on theapplication. In another example, a customer utilizes an iPhone®application to view locations of the vending machines near that specificcustomer's location. Other implementations may utilize various otherelectronic means to effectuate this method. Such other electronic meansmay include a web site, a social media outlet (e.g., Facebook®) or otherinformation conduit.

A method to present advertisements to one or more users within a givenproximity may also be incorporated. The advertisements may be tailoredto a specific user and/or intended for a general audience.

A method to store customer information in a database may also beincorporated. The database may be utilized by various implementations ofthe vending machine to share and retain information pertaining to acustomer, beverage components, location and various other informationthat are utilized to effectuate the beverage customization, vendingprocess, and/or customer experience. For example, a database containsinformation pertaining to volumes of beverage ingredients to ensure thatthe ingredients are replaced before they empty. In anotherimplementation, the database contains information pertaining to anindividual customer's name, beverage history, beverage preferences,affiliations, age, gender, location and other personal attributes. Thisinformation is passed from the database to an implementation in theevent that a customer identifies himself. The information may beutilized to customize the customer experience and present the customerwith known preferences.

FIG. 10 illustrates a process through which a controller may effectuatethe dispense of a customized beverage. In an implementation, the processinitializes upon the establishment of communication between allcontrolling devices 138. The process continues with the confirmation ofsuccessful communion. If successful, the process continues andcontroller subroutines are activated 139. Following this, the controllerwaits to receive data encompassing the information necessary to dispensea beverage 140. When the information is received, the clean process 144performs a pre-determined cleaning algorithm which may include the useof hot water to clean lines before dispense. The type of water 141desired is selected and appropriate dispense volumes are calculated.Then a ratio of the total beverage volume is dispensed and a processdetermines whether or not syrup was requested. If syrup was requested apour syrup 145 algorithm controls the dispense of the desired volume ofsingle or multiple syrups. If syrup was not requested or upon completionof the pour syrup process 145, the remaining beverage volume isdispensed. Following this event the post clean 142 process performs acleaning algorithm to clean fluid paths and the controller orcontrollers wait to receive the data necessary to dispense anotherbeverage. At any point in the process described above, a stop command143 may interrupt the process immediately moving said process to thepost clean 142 event.

In an implementation, as shown in FIG. 11, a beverage dispensing system170 may include a water supply system 182, ingredient supply system 400,dispensing system 600, a beverage dispense controller 172 (referred togenerally as controller 172), an operator interface 174 and a displayand touchscreen 176. In some examples, beverage dispensing system 170may include a credit card reader 180 and/or a currency acceptor 178. Insome examples, operator interface controller 174 may access a remotedatabase via a network connection (such as Internet 192) to vend arequested drink recipe, as discussed above. Credit card reader 180 maybe a magnetic strip card reader, such as reader 122 (FIG. 2) and/or anRFID reader, such as reader 123 (FIG. 2). Controller 172 may include oneor more processors, microprocessors coupled to one or morenon-transitory memory devices (such as PC 101 shown in FIG. 2 anddescribed above) and adapted to perform the functions described herein.In an implementation, the beverage dispensing system may contain one ormore of any desired ingredients. The ingredients may include, but arenot limited to: multiple types of real (or artificial) fruit syrupconcentrates, regular, low and no calorie sweeteners, real (orartificial) fruit extracts, real (or artificial) herb extracts, natural(or artificial) flavor ingredients, coffees, teas, cocoa, chocolate,dairy based products, such as milk or cream, non-dairy products, such assoy milk or almond milk, vegetables, such as juices or powders orpurees, multiple types of flavored nutritional supplements, and multipletypes of nutritional supplements. In certain implementations, the one ormore ingredients may include an alcohol, such as an ethanol (i.e., ethylalcohol), or any alcoholic or “adult” related beverages or products,such as, for illustration and without limitation, any type of alcoholbased spirits, wines, or beers. In certain implementations, the beveragedispensing system may produce the equivalent of shots, mixed drinks,cocktails, sangria, spiked beverages or the like according to userpreferences. In certain implementations, the beverage dispensing systemmay be located in restricted areas or special locations where onlyadults are present, such as bar establishments, or may require proof oflegal age to consume alcoholic beverages before alcohol will bedispensed, such as via an input or reader of a user's driver's licenseor other similar authorization process.

In general, a user may use display and touchscreen 176 to select one ormore user preferences for a customized beverage, that may becommunicated through operator interface controller 174 to controller172. Responsive to the user input, controller 172 may control the watersupply system 182, ingredient supply system 400, and dispensing system600 to deliver a custom, health and natural beverage to a container.

Next, water supply system 182 is described. In an implementation, thewater supply system 182 may include a safety valve 184, a waterfiltration system 200, a water cooling and carbonation system 300, oneor more sensors 186, and one or more water dispenser valves 213, 215,216. Water from a potable water supply 190 is passed to filtrationsystem 200, via safety valve 184, which purifies the water. Next, thepurified water is passed through water cooling and carbonation system300, which generates chilled carbonated (i.e., sparkling) water andchilled (non-carbonated) water. The carbonated and chilled water aredirected through respective valves 213, 215, 216 to form high flowchilled carbonated water, high flow chilled water and low flow chilledwater (described further below) to dispensing system 600. The one ormore sensors 186 may be of any type useful for monitoring flowingliquids, such as, without being limited to, flowmeters, thermometers,pressure sensors or rheometers.

Water filtration system 200 is described further below with respect toFIG. 12. In an implementation, the water supply system 182 may be aningredient-quality water system capable of operating in a vendingenvironment. Potable water supply quality, and the conditions underwhich potable water supply 190 operates, may vary greatly. Some potablewater supplies may have adequate static water pressure, but the flowingwater pressure available can vary widely, with daily or hourly changes.Also, the aesthetic quality of potable water supplies varies widely,with many imparting undesirable tastes and odors. It is desirable toproperly treat potable water supplies to address the aesthetic andoperational challenges faced across all beverage dispensing systeminstallations in an efficient and cost effective manner.

Multi-stage filtration systems are known that provide acceptable,aesthetically pleasing, ingredient quality water. However, these systemsmay cause a significant amount of water pressure loss, reducing thepressure and capacity of the water supply to dispense ingredient-qualitywater.

Booster pumps are known to be used to overcome the problem of deficientwater pressure. A diaphragm style booster pump is typically used becauseit is relatively quiet during operation, and it can survive repeatedlybeing subjected to water supply conditions where the flowing waterpressure is near zero. It is known to couple a booster pump with anaccumulator storage tank and mechanical controller to hold a reservesupply of water at an elevated pressure, to overcome the pressure lossoften associated with higher performance filtration systems. However,the higher water pressures and the normal operating range of cut-in andcut-out pressures of mechanically controlled booster systems may causenew problems. A mechanical controller typically includes hysteresis sothat the pump does not short-cycle (i.e., repeatedly turn on and off invery short time intervals), as short-cycling can cause premature failureof the booster pump. As a result, the mechanical controller has a widerange of differential pressure between the cut-in and cut-out pressurevalues. This wide range of differential pressure may lead to widevariation in water operating pressure. Accordingly, it becomes necessaryto add pressure reducing regulators downstream of the mechanicallycontrolled filtration system components, in order to lower pressures toa normal working range. When a carbonation system is included in asystem design, a separate carbonator pump is typically added to increasethe water pressures in order to overcome the CO₂ gas pressure used bythe carbonator to refill a carbonator tank.

The water filtration system 200 of beverage dispensing system 170 mayinclude a booster pump 202, an accumulator tank 203, at least one filter204 and a pressure sensor 205. Pressure sensor 205 may measure the waterpressure exiting filter 204 to monitor the capacity of the filter 204.The same pressure sensor 205 may also be used to monitor and controlbooster pump 202 to provide more efficient operation of the watersystem.

Water filtration system 200 may connect to a potable water supply 190,safety valve 184 and controller 172. Controller 172, among otherfunctions, may directly manage the dispensing operations of the beveragedispensing system 172 and monitor water pressure. Booster pump 202 maybe controlled to vary the range of cut-in and cut-out pressuresdepending upon the needs of the water supply system 182.

When dispensing plain (i.e., non-carbonated) water, the flow rate istypically adequate with low pressure water from booster pump 202.However, when carbonator tank 320 requires refilling, the controller 172can operate the booster pump 202 to increase the water pressure toproperly refill the carbonator tank 320 and then decrease the waterpressure to a lower pressure when that task is completed.

Further, the controller 172 can provide even more efficient operation bycontrolling the speed of booster pump 202 during operation to maintainmore constant flowing water pressures to match the current operationalrequirements, which further reduces power consumption. The controller172 may use the pressure sensor 205 present at the outlet of filter 204to run the booster pump 202 more efficiently, as controller 172 alsocontrols all other ingredient-quality water system 200 functions.Therefore, controller 172 may control booster pump 202 more efficientlythan prior art mechanical controllers, which have no operationalknowledge of water flow rates and required pressures.

Further, controller 172 can change the pressure values contingent oncurrent functional demands. For example, refilling a carbonator tanktypically uses much higher water pressures than does normal dispensingof plain water. The controller 172 may raise the water pressure duringcarbonator tank 320 refilling to more effectively aid the carbonationprocess, and then lower the water pressure to a lower range for normalplain water dispensing.

Illustratively, the water pressure needed to properly refill thecarbonator is dependent on CO₂ gas pressure set to achieve the desiredlevel of carbonation (measured as volumes of CO₂ absorbed). With a CO₂pressure regulator connected to the carbonator tank 320 set at, forexample, 50 PSI, a minimum of 85 PSI water pressure may be used toprovide minimum refill performance. Water pressure used for the beveragedispenser to effectively dispense both high-flow and low-flow (rate)plain water may be, for example, 75 PSI. Pressure above about 90 PSI maycause the low-flow rinsing function (described below with respect todispensing system 600) to dispense water at a rate higher thandesirable. Controller 172 may use motor speed control to more closelymatch booster pump 202 output flow to the present water needs of thedispensing system. This reduces the high-pressure cycling, and allowsfor more even operation of the ingredient-quality water filtrationsystem 200 while putting less physical stress on the water filtrationsystem 200 components and reducing power consumption of the booster pump202 motor.

Filter 204 may be a single stage filter or may include various stages,such as a sediment filter, a carbon filter, a sub-micron filter, ananti-microbial filter, or any combination thereof. The various stagesmay include a single multi-stage filter, or separate single-stagefilters.

The examples and drawings of the present disclosure illustrate chilledand room temperature water ingredients for clarity. The beveragedispensing system 170 may also include, not shown, a heater tank (suchas heater tank 111) and associated control system for dispensing a hotwater ingredient, as described above. The heater tank may couple to thewater filtration system 200 after pressure sensor 205 and couple to thedispensing system 600 via an outlet tube 630. Accordingly, in someimplementations, the beverage dispensing system 170 user input mayinclude selection of one or more water choices comprising a temperaturerange from cold to hot.

Next, water cooling and carbonation system 300 is described according toan implementation shown at FIGS. 13A and 13B and FIGS. 14A-14C.Beverages produced by the beverage dispensing system 170 may be cooled(i.e., chilled) using a thermoelectric cooling (TEC) device. FIG. 13A isa perspective view diagram of system 300, FIGS. 13B and 14 are across-sectional views of system 300 along lines 13B-13B. FIG. 14B isanother cross-section diagram of system 300 illustrating ice bankreserve 329 on cold plates 326.

It is known to use fractional-horsepower vapor-compressive systems whichuse a man-made chemical refrigerant to provide the cooling needed forbeverage vending. However, vapor-compressive systems suffer from issuesrelated to noise, reliability, electrical power, and environmentallychallenged refrigerant-based systems. Either the design of coolingsystems must be ultra-reliable so they do not need servicing or thedesign must make provisions for easy field swapping of failed units sothey are not required to be repaired in the field. These requirementsmay place considerable additional cost and complexity onvapor-compressive solutions.

With recent advances in solid-state cooling devices, a practicalsolution is available that can meet the operating requirements for avending dispenser that is quiet, reduces power requirements and does notcontain environmentally unfriendly refrigerants. Thermoelectric cooling(TEC) devices (also known as Peltier devices) may be useful forapplications with operational temperatures below freezing water (32°F.). However, thermo-electric devices do not have excess cooling powerto overcome thermally inefficient designs of the type thatvapor-compressive units have traditionally tolerated. However, thedesign of cooling and carbonation system 300 includes insulationmaterials, heat transfer models and a thermo-electric device capable ofproducing an ice-bank reserve, such that system 300 meets operationalrequirements in a quiet, efficient manner.

In an implementation, as shown in FIGS. 13A and 13B, the cooling andcarbonation system 300 represents a constant temperature water bath, andincludes an insulated water bath enclosure 319 holding water bath 328, athermoelectric cooling (TEC) device (i.e., at least one TEC cooling fan323, a TEC heatsink 324, at least one TEC engine 325 and at least oneTEC cold plate 326), a water cooling coil 321, a carbonator tank 320, acirculation pump 327, a distributer 322 and an ice-bank reserve 329. Inthe examples shown in FIGS. 13A, 13B, 14A and 14B, system 300 includestwo engines 325, plural fans 323 and six cold plates 326. It isunderstood that this represents a non-limiting example of system 300.

The system 300 uses a number of features to operate efficiently. Thesefeatures include an insulated water bath enclosure 319 to greatly reduceambient heat gain into the water bath 328; positioning the water coolingcoil 321 and carbonator tank 320 to more efficiently use the volume ofthe water bath 328 to simultaneously cool both coil 321 and tank 320;improved water flow management techniques to increase heat transferefficiency between the cooling coil 321 and ice-bank reserve 329; andefficient physical design for the ice-bank reserve 329 to buildsufficient thermal mass storage.

The TEC engine(s) 325 may use a multi-layer design to provide highertemperature differentials, while maintaining higher thermal transferrates. Cold-plates 326 may be attached to the cold-side of the TECengine(s) 325. The cold-plates 326 may be made of a thermally conductivematerial, such as, without being limited to, copper or aluminum. Thecold-plates 326 may be suspended into the water bath 328 adjacent to,but separated from, the cooling coil 321 and carbonator tank 320.

The surface area of the cold-plates 326 may provide for directabsorption of heat from the water bath 328, and may conduct the heat tothe TEC engine(s) 325 where it transfers the heat to the heatsink 324.As the water bath 328 temperature approaches 32° F., a layer of ice mayform over the submerged surface of the cold-plates, creating an ice-bankreserve 329 as shown in FIGS. 14A and 14B. The ice-bank reserve 329beneficially serves as a thermal mass storage to provide instantaneouscooling to handle heat gain caused during an individual dispense event,and to maintain a constant 32° F. water bath 328 temperature. Theice-bank reserve 329 allows the TEC engine 325 to utilize the timebetween dispenses to remove heat to ambient air, and recover lostice-bank reserve 329.

Forming ice in large thin sheets over the cold-plates 326 provides theice-bank reserve 329 without the loss of cooling capacity due to thicklayers of ice that thermally insulate the cold-plates 326 from the waterbath 328, reducing heat transfer efficiency. In an example, the ice-bankreserve 329 may be about 10-12 pounds of thermal mass storage, with athickness of the ice that may be thin, generally about 6.35 mm (0.25inches) thick.

Prior systems using vapor-compressive cooling typically experience aproblem that the frequent on/off power cycling of a compressor tomaintain an ice reserve during periods of no dispensing activity causethe ice to migrate, building thicker at an inlet of the evaporator anddisappearing at an outlet. The ice migration causes freeze-up conditionswhen the ice becomes too thick at the inlet and interferes with waterbath agitation flows or directly comes into contact with a water coolingcoil.

In contrast, system 300 spreads out the ice-bank reserve 329 over alarger surface area, providing a similar amount of thermal mass storage.However, the cold plates 326 continue to absorb and transfer a greaterpercentage of heat directly to the ambient air. Additionally, the system300 using a TEC engine 325 has the ability to regulate the coolingcapacity to meet changing operational needs.

TEC devices modulate cooling by changing the power input to the coldplates. In system 300, when initial cooling or recovery conditions usethe maximum heat transfer capacity, the TEC engine 325 may be operatedat full power. As the ice-bank reserve 329 is built to full capacity andthere is no present beverage dispensing activity, the power may bereduced to a level that maintains equilibrium of the heat gain into thewater bath 328. This has the advantage of reducing power consumptionwhile maintaining a thin ice distribution (i.e., ice-bank reserve) overthe cold plate 326 surfaces. Because the TEC engine 325 operates with acompletely different power management method compared to priorvapor-compressive systems, ice migration and associated failure modesmay be eliminated.

One or more cooling fans 323 may use ambient air from inside a housingof the beverage dispensing system 170 to cool the heatsink 324,discharging the heated air directly out of the beverage dispensingsystem 170. The beverage dispensing system 170 may include air inletlouvers (not shown) located in proximity to the floor to pull in coolerambient air, providing the added benefit of constantly moving the airinside the beverage dispensing system 170 to maintain a constant ambienttemperature.

The cooling coil 321 may be located around the carbonator tank 320 andboth may be mounted above water flow distributer 322, as shown in FIGS.13B and 14A. The distributer 322 may be connected to the circulationpump 327 and may distribute a current of cold water past the coils ofthe cooling coil 321, using the carbonator tank 320 to help manage thewater current. The water current additionally provides cooling for thecarbonator tank 320. This represents an improvement in directed watercurrent versus prior systems that rely on stirring propellers, orsimilar devices, to agitate the water bath but cannot efficiently directwater current over cooling surfaces.

The cooling cycle is generally shown with arrows in FIG. 14A.Circulation pump 327 moves cold water in the water bath 328 past theice-bank reserve 329 to the distributer 322. Cold water exits holes indistributor 322, moving upwards past cooling coil 321, while absorbingheat from an incoming ingredient (e.g., water) passing through coolingcoil 321 on its path to being dispensed (after being cooled from a firsttemperature to a second (lower) temperature via system 300). Heatabsorbed from the cooling coil 321 is transferred to ice-bank reserve329 by the water current and absorbed by the cold-plates 326 as itreturns to circulation pump 327. The TEC engine 325 conducts the heatabsorbed from cold plates 326 to the heatsink 324. At the heatsink 324,the heat is transferred to cooling air by cooling fan(s) 323 andexhausted from the beverage dispensing system 170.

Beverages of the beverage dispensing system 170 may be chilled bychilling the water portion of a beverage recipe. The relatively highconcentration levels of the ingredients (described further below) mayresult in a large percentage of water being used to reconstitute theingredients in the final beverage recipe, for example, greater than 90%water. With a low percentage of ingredients being added (which may bestored at room temperature), there may be a negligible impact on thefinal beverage temperature compared to the temperature of chilled water.

In an implementation, not all of the water processed by the beveragedispensing system 170 may be cooled. The carbonation needs for“sparkling” water options may not be as difficult to dispense when mixedwith ingredients at room temperature. In an implementation, only thewater supply may be cooled, to efficiently cool only the percentage ofwater required. In an optional implementation, one or more variousingredients may be chilled.

Controller 172 may be configured to measure and control the flow ofchilled ingredients and various functions, as shown in FIGS. 11 and 14C.The controller 172 may control a solenoid valve 210 to control inputinto carbonator tank 320. Additionally, a flow meter 212 for measuringcold carbonated water, and a solenoid valve 213 for controlling coldcarbonated water may be used. Similarly, a flow meter 214 may measurechilled water flowing to a solenoid valve 215 used for controlling coldhigh-flow plain water, as well as a solenoid valve 216 for controllingcold low-flow plain water. An implementation may utilize pressurizedcarbon dioxide (CO.sub.2) tank 119 with outlet pressure regulated byregulator 209 to supply carbonator tank 320.

For purposes of this disclosure, the difference in high-flow andlow-flow refer to the flow rate of the water. For rinsing a nozzle 610,a flow rate effective for a rinse function, but that does not use largeamounts of water, of about 0.05 to 0.25 ounces per second may be used. Ahigh-flow water rate generally between 0.5 to 2.0 ounces per second maybe used for both plain and carbonated water. The high-flow rate may beused to provide the bulk of a recipe's make-up water in the least amountof dispensing time, and to generate a little ingredient mixingturbulence as it fills a user's container 699. Additionally, at thehigh-flow rate, the carbonated water does not dispense so fast that itcauses excessive foaming and spilling.

Next, an ingredient supply system 400 is described with respect to FIGS.11, 15A-15B, 16A-16B, 17A-17C, 18A-18C, 19A-19B, 20A-20C, 21A-21N, 22,23 and 24A-24G. The ingredient supply system 400 may include ingredientreservoirs 402, ingredient pumps 404, dosing device 406, 506 and acontroller 172. Ingredient supply system 400 is described below withrespect to a differential pressure dosing device 406 and a pulse counterdosing device 506.

Ingredients of the present disclosure may be packaged in a plurality ofreservoirs 402, as shown in FIGS. 11, 15B and 19B. In an implementation,the reservoirs 402 may be bag-in-box packages. The beverage dispensingsystem 170 may include various ingredients that may be in the form ofhighly-concentrated natural ingredients that are shelf-stable for atleast one year without the use of artificial ingredients orpreservatives. By adding any two or more ingredients, such as flavorsand supplements at various amounts, an infinite combination of flavorsand benefits may be achieved to obtain a wide variety of health benefitscustomized to a user's preference(s) (e.g., received as user input bysystem 170 via display and touchscreen 176).

In this manner, a few ingredients may deliver many benefits. Forexample, the beverage dispensing system 170 may include varioussupplements as ingredients. In an implementation, a user seeking animmunity boosting formula may specify a preference for a combination ofa multi-vitamin supplement (which may be beneficial once a day) with ananti-oxidant supplement (which may be beneficial with every beverage,i.e., more than once a day) and Echinacea to create an immunity formula.In another implementation, a user may specify a preference for acombination of caffeine (which may be beneficial for energy) with a Bvitamin blend (which may be beneficial for focus and concentration) foran enhanced energy beverage. In other implementations, the supplementscan be used separately (i.e., not combined with other ingredients) forother specific benefits. The various ingredients provide for manypossible beverages to be created from a few ingredients. The varioussupplements may be in the form of highly-concentrated naturalingredients that are shelf-stable for at least one year without the useof artificial ingredients or preservatives. The supplements may include,but are not limited to, proteins, vitamins, multi-vitamins,anti-oxidants, Echinacea, caffeine or any combination thereof.Non-limiting examples of supplements may include, for example, at leastone of one or more vitamins, antioxidants, minerals, fiber, essentialfatty acids, amino acids, probiotics, digestive enzymes, appetitesuppressants, electrolytes, anti-acids (such as ginger and papaya),protein, glucosamine and chondroitin, CoQ10, curcumin, collagen,chemical extracts, brewer's yeast, spirulina, bee pollen, royal jelly,herbs caffeine, as well as any other natural or man-made herbs orextracts than can be placed into a format dispensable by the systems ofthe present disclosure.

The beverage dispensing system 170 may also include various sweeteneringredients, which may be used separately or combined as customized touser preference(s). For example, a user preference may be set to selecta single sweetener type, or blend a higher calorie sweetener option witha low calorie option, a zero calorie option, or any combination thereof.By selecting a preferred ratio of various sweetener ingredients, a userhas a range of available calorie choices available. This allowsdifferent users to use the same ingredients to achieve different calorieoutcomes. For example, a first user prefers no calories, a secondprefers a few calories and a third user is not concerned about calories.Each of the users may specify a beverage using the same sweeteneringredients at different ratios, resulting in differing calorie levels.A user can select their calorie level by setting a user preference.Sweeteners may include any high calorie, low calorie, or zero caloriesweetener, such as, but not limited to, any natural or artificialsweeteners, such as, for example and without limitation, sugar,dextrose, glucose, fructose, maltodextrin, trehalose, honey, stevia,monk fruit, luo han guo, cane sugar, beet sugar, agave sugar, citrusextract, saccharin, aspartame, sucralose, neotame, acesulfame-k,alitame, cyclamates, neohesperdine, thaumatin, and sugar alcohols, suchas sorbitol, mannitol, xylitol, erythritol, d-tagatose, isomalt,lacititol, maltitol, glycerol, HSH hydrogenated starch hydroslsates,maltito or polydextrose, or any combination thereof.

The beverage dispensing system 170 may also include various acidingredients. The inclusion of acid in a beverage allows for subtleflavor options to be created from a few ingredients instead of numerousfinished blends. For example, many fruits differ in flavor due to theiracid profile. The differences between varieties of apples, for example,is driven by differences in acid types, pH level and inclusion ofvolatile elements. Many fruits have citric, malic, and ascorbic acid indifferent ratios. Tartness may be selected by combining various acidsand sweeteners in various amounts. By having a variety of acids,sweeteners and other ingredients available, it is possible to achieve awide range of fruit flavors and fruit varietal flavors by varying thelevels of these acids in the finished beverage. Acid ingredients may beselected from any acid such as, but not limited to, citric, malic,ascorbic and any combination thereof. In some implementations, a usermay be able to select a tartness level (i.e., as a user preference asuser input, e.g., via display and touchscreen 176). System 170 maytranslate the user preference of tartness level to some combination ofsweetener(s) and acid(s) that correspond to the user-identified tartnesslevel.

Next, a description of ingredient dosing is described, as shown in FIGS.15A-15B and 19A-19B. Ingredient dosing for the customization process ofthe beverage dispensing system poses a unique set of problems. Thebeverage dispensing system 170 is different from a typical fountaindispenser. The beverage dispensing system 170 may be a vending machinewhich means it may operate in a stand-alone mode, and include paymentand customer account management capabilities that a typical fountaindispenser does not include.

The beverage dispensing system 170 dispenses beverages as a fullycustomized recipe based on user preference, dispensing one drink at atime. Typical fountain dispensers, even those that provide more varietyby adding a predetermined flavor additive to a basic recipe drink,dispense in a continuous ratio mode. Contrastingly, the customizationprocess of the beverage dispensing system 170 includes choosing theamount of ingredients to be dispensed, and the beverage dispensingsystem 170 operates in a single batch dosing mode to accurately provideeach ingredient simultaneously. The accurate dosing of each ingredientby system 170, with each ingredient having various amounts, means someingredients will complete their individual dispense before others. Inbeverage dispensing system 170, a user-specified recipe is complete whenall ingredients have been dispensed and the final amount of plain orsparkling water has been added to the beverage. This is a significantlydifferent set of operational requirements than the continuous ratio modefound in fountain dispensers.

Ingredients provided by the beverage dispensing system 170 may be highlyconcentrated natural ingredients that are shelf-stable for at least oneyear without the use of artificial ingredients or preservatives. Due tothe high level of concentration of the ingredients, dosing requirementscan range from, for example, fractions of a milliliter to 20 millilitersper ounce. In addition, a dosing system of system 170 is capable ofoperating with liquid ingredients whose properties range in density (forinstance, specific gravities from 1 to 1.3) and viscosity (for instance,from 1 to 250 centipoise at 72° F.).

In an implementation, each ingredient reservoir 402 is connected to aningredient pump 404. In some implementations, a second, backup,reservoir 402′ of ingredient may also be connected to an ingredient pump404. In an implementation there may be a first reservoir 402 of aningredient connected to a first ingredient pump 404, and a secondreservoir 402′ of the same ingredient connected to a second ingredientpump 404 with both ingredient pumps connected to the same dosing device406, 506, as shown in FIGS. 15A-15B and 19A-19B. In someimplementations, not shown, a single ingredient pump 404 may be coupledto multiple reservoirs 402 via a flow selector switch. The flow selectorswitch may be used select and couple a reservoir 402 among the multiplereservoirs to ingredient pump 404 at a particular time for a particularbeverage recipe.

Ingredient dosing for the customization process of the beveragedispensing system 170 may include a relatively low-cost peristaltic pumpwith a direct current (DC) motor used as the ingredient pump 404.Peristaltic pumps have several advantages. A peristaltic pump providesits own flow control method in that when the pump stops operating, itautomatically stops and seals off flow of the ingredient being pumped.Also, it is capable of drawing product out of a bag-in-box package andcan provide sufficient vacuum to fully evacuate ingredients from thebag, leaving no wasted ingredient. There are several methods that can beused to accurately dose highly-concentrated ingredients with the use ofa peristaltic pump, or any similar positive displacement pump.

In an implementation, a closed-loop feedback method may be used bymeasuring differential pressure in a flow of an ingredient, andcalculating the amount of ingredient dispensed, as shown in FIGS. 15A,16A-16B, 17A-17C, 18A-18C. The differential pressure may be converted toa flow rate of the ingredient. The flow rate may then be converted to aan ingredient dose. FIG. 15A illustrates a dosing system 408 formed bydifferential pressure dosing device 406, controller 172, ingredient pump404 and map 450.

As shown in FIGS. 17A-17C, differential pressure is measured and ismapped to a flow rate. The calculated flow rate is integrated over timeto calculate the total ingredient amount dispensed, directly controllingthe speed of an ingredient pump 404 until the desired dose has beendispensed. Accordingly, each ingredient is mapped at room temperature tomeasure differential pressure over a range of flow rates (FIG. 17A).Mapping data is used to generate a polynomial equation to calculate flowrate for a measured differential pressure (FIG. 17B). The speed ofingredient pump 404 is controlled by controller 172 to deliver a desiredflow rate of an ingredient being dosed. As the pump 404 is dispensing,the differential pressure is measured by device 406 at regular intervalsand used to calculate the ingredient flow rate (solid line in FIG. 17C).The flow rate multiplied by the sample interval time becomes the dosefor that interval (the rectangles in FIG. 17C). The flow rate iscontrolled and dosing totaled until the desired total dose, and the flowrate is reduced until the final total is achieved, where the total doseis the sum of the intervals.

One very accurate way to measure flow rate of a liquid is to measure thedifferential pressure generated by the liquid as it flows through asharp-edge or thin-plate orifice restriction. A differential pressuredosing device 406 using differential pressure may be placed in line withthe ingredient flow. As shown in FIGS. 16A-16B, the differentialpressure dosing device 406 may include a body 410, a flow passageway411, a restriction orifice 420 and a differential pressure sensor 430.In an implementation, differential pressure dosing device 406 mayfurther include tubing fittings 415 and/or an analog-to-digitalconverter. An analog-to-digital converter may be implemented on aprinted circuit board, by a controller, by a remote system via theInternet 192, or any other suitable means.

In an implementation, body 410, flow passageway 411 and restrictionorifice 420 may be a molded single-piece body wherein the internaldiameter matches the internal diameter of tubing 416 attached to tubingfittings 415 in order to minimize flow disruption. Tubing fittings 415may be quick connect fittings, such as Speedfit push-fit fittingsavailable from John Guest, or equivalent. A diameter of internal flowpassageway 411 may match an internal diameter of inlet/outlet tubing.Two example configurations of passageway 411 (2.4 mm & 4 mm internaldiameter) may cover a wide range of ingredient properties. Differentialpressure sensor 430 may be a surface mount differential pressure sensormounted directly to molded body 410, with ports positioned closely oneither side of restriction orifice 420. Differential pressure sensor 430may be a flow-through sensor, such as the 26PC Flow-Through Seriessensors available from Honeywell, or equivalent.

As discussed above, controller 172 may measure the differential pressureat regular intervals during dispensing. The differential pressuremeasurements may be applied to an equation, such as a polynomialequation of any suitable order. In the examples below, a polynomialequation (such as a second order polynomial equation) is described. Itis understood that other methods of determining the mapping betweendifferential pressure and flow rate may be used. The polynomial equationfor each differential pressure dosing device 406 may be derived bymapping the differential pressure with an ingredient prior to dispensingusing an initial mapping process, as shown in FIGS. 18A-18C. The initialmapping process sets the flow rate of an ingredient through the orificerestriction 420 at a known value and then reads the differentialpressure developed by that flow rate. Each ingredient may be mapped overa range of controlled flow rates (x-axis) recording measureddifferential pressure developed (y-axis) through precision restrictionorifice 420 at various temperatures. The initial mapping process isrepeated over a range of flow rates from 0 to full scale flow rate. Theflow-rate versus differential pressure data pairs may be used togenerate a continuous equation, for example, using curve-fittingsoftware. The mapping data is plotted and the curve-fitting software maybe used to generate, for example, a best-fit, 2nd order polynomialequation. Coefficients from the polynomial map equation may be used withthe quadratic equation to reverse-process and calculate flow rate from ameasured differential pressure, such that a map between flow rate andamount dispensed 450 is created.

After the initial mapping process and during a user-specified recipedispense, the speed of ingredient pump 404 for each ingredient specifiedby user preference(s) is controlled by controller 172, and differentialpressures at the differential pressure dosing device 406 for eachingredient is measured by controller 172 at input 403 to deliver adesired total dose of the ingredient(s) being dispensed for theuser-specified recipe.

As ingredient pump 404 is dispensing, differential pressure is measuredat the associated differential pressure dosing device 406 at intervalsand the measured differential pressure is used by controller 172, alongwith the map 450 between differential pressure and flow rate, tocalculate an ingredient flow rate value. The calculated flow rate valueis multiplied by the interval time and becomes the dose amount for thatinterval. Dose amounts for each interval are summed until the total isapproaching the desired recipe dose, when the controller 172 reduces thespeed of ingredient pump 404 by sending a signal from output 405,reducing the flow rate until the final total is achieved and theingredient pump 404 is stopped.

Using closed-loop control in this manner, dosing error is virtually zeroand the dose performance is highly repeatable. Should the flow rate varyor pulsate over time as ingredient pump 404 operates, the relationshipbetween the differential pressure and the flow rate for that liquidfollows the dosing equation and those variations in flow can becompensated for during each dosing cycle to maintain repeatable andaccurate dosing amounts.

Next, another implementation is described, using a closed-loop feedbackmethod to count pulses in a positive displacement pump to measure a flowrate of an ingredient and calculate an amount dispensed, as shown inFIGS. 19A, 20A-20C, 21A-21N, 22, 23 and 24A-24G. FIG. 19A illustrates adosing system 508 formed by pulse counter 506, controller 172,ingredient pump 404 and map 509.

A pulse counting method for dispensing using a positive displacementpump, such as a peristaltic pump, is to divide the pump rotation intodiscrete pulses and measure the amount of ingredient dispensed for agiven number of pulses. In general, peristaltic pumps have rollers, alsoknown as lobes or shoes, that are used to force fluid through the pump.The rollers divide the pump into sections whose volume is known. Eachtime a roller moves past the outlet to the pump, a known volume has beenmoved through the pump.

In an embodiment, an initial mapping may be to collect many samples ofthe pump's fluid output and counting pulses to determine the amount ofthe liquid ingredient dispensed per pulse. The resolution may dependupon the number of pulses generated per one revolution of the pulsecounter. Several methods to generate pulses are disclosed herein andthose knowledgeable in the art will recognize that any suitable pulsecounting technique for pulse count dosing may be used.

In a first implementation, technology for pulse counting may useHall-effect sensors 510 and magnets 520 embedded in a pulse counterdosing device 506, as shown in FIGS. 20A-C. As each magnet 520 passes aHall-effect sensor 510, a pulse is generated. Magnets 520 are positionedin at least one pump roller 530. At least one Hall-effect sensor 510 maybe positioned in proximity to rollers 530, to sense the passing of amagnet 520 at least once per revolution of the pump. In an embodiment,Hall-effect sensors 510 are attached to pump case 540, as shown in FIG.20A. The number of pulses generated per one revolution of the pulsecounter dosing device 506 is dependent upon the number of rollers 530,magnets 520 and Hall-effect sensors 510 used in pulse counter dosingdevice 506. There is no limitation on the number of rollers 530, magnets520 and Hall-effect sensors 510 that are used in a pulse counter dosingdevice 506. Illustratively, in an implementation shown in FIGS. 20A-C,two Hall-effect sensors 510 (i.e., sensors 510-A and 510-B), and onemagnet 520 per each of three rollers 530 (i.e., rollers 530-1, 530-2,530-3), are used to generate 6 pulses per revolution of pulse counterdosing device 506. As each roller 530 with a magnet 520 passes by eachHall-effect sensor 510, a pulse is generated that is readable bycontroller 172 at input 503. The hatched areas shown in FIG. 20Brepresent the associated roller; for clarity only the center of theroller is hatched.

An implementation illustrating increased pulse count for higherresolution is shown in FIG. 21A-N. Four Hall-effect sensors 510 (i.e.,sensors 510-A, 510-B, 510-C and 510-D) are used with one magnet 520 pereach of three rollers 530 (i.e., rollers 530-1, 530-2, 530-3), togenerate 12 pulses per each full rotation of the pulse counter dosingdevice 506. The hatched areas shown in FIG. 21A and FIGS. 21C-21Nrepresent the associated roller; for clarity only the center of theroller is hatched.

An initial mapping process is performed wherein each ingredient may bemapped to measure the quantity dispensed per pulse in order to determinea conversion factor. To obtain accurate readings for creating theconversion factor, several large pulse count measurements over a rangeof pump revolutions per minute (RPMs) may be measured to determine anaverage value. For example, a dispense of 1000 pulses and a measurementof the quantity dispensed may be obtained. The volume amount measuredmay be divided by 1000 to obtain the conversion factor. Anothermeasurement may be obtained for 10,000 pulses and compared to theconversion factor for 1000 pulses. If the same conversion factor iscalculated, the results may be considered stable and useful. A map 509between pulse count and amount dispensed may be created. For example,calculating the dose may include dividing the recipe amount by thequantity dispensed per pulse to determine how many pulses to count. Inoperation, a pulse counter dosing device 506 is attached to eachingredient pump 404, and controller 172 controls the speed of ingredientpump 404 using output 505 based on the pulse count and map 509 betweenpulse count and amount dispensed to determine how many pulses todispense.

In another implementation, pulse counting technology may use optical orinfra-red (IR) sensors to optically detect small holes or pins as theypass by the field of view of an optical sensor, each time generating apulse that can be counted, as shown in FIGS. 22 23 and 24A-24G.

In an implementation, pulse counter dosing device 506 uses apertures 565that are equally spaced around an outer edge of a roller plate 560, asshown in FIG. 23. A corresponding hole 541 is located in pump case 540,as shown in FIG. 22. An IR transceiver sensor 550 is mounted to anexterior face of pump case 540 in a manner that IR radiation may passthrough pump case hole 541. During operation, apertures 565 rotate pastpump case hole 541 and the IR signal reflection changes generate ameasurement pulse, as shown in FIG. 23. In an implementation, using oneIR transceiver 550 and thirty apertures 565 would generate thirty pulsesper rotation of the roller plate 560. Rotational timing is shown inFIGS. 24A-24G for thirty apertures 565 that are equally spaced (12°)around the outer edge of the roller plate 560. The triangle shown inFIG. 23 and FIGS. 24A-24F represents the position that pump case hole541 and an aperture 565 are in alignment such that transceiver 550generates a pulse.

In implementations, not shown, that may include modifying existingpumps, apertures 565 may be offset (for example, 6°) from the rollershaft axis to allow apertures 565 to straddle roller shaft pins.Additionally, the roller plate 560 orientation may be reversed to allowit to face away from a motor. In an implementation, an optical lighttransceiver may be used instead of an IR transceiver. In animplementation, not shown, in addition to apertures 565 in the rollerplate 560, an inverse construction may use a post or obstruction tobreak a beam of radiation, or block the optical view as it passestransceiver 550.

As disclosed above, the beverage dispensing system 170 may includevarious ingredients that may be in the form of highly-concentratednatural ingredients that are shelf-stable for at least one year withoutthe use of artificial ingredients or preservatives. The highconcentration reduces the water content to an activation level with aresulting pH that naturally inhibits bacteriological or other organicgrowth. Because of the high concentration levels and the desired longshelf-life, beverage dispensing system 170 may use the separation of theingredients into individual ingredient storage and flows to maintaintheir flavors in order to meet the sensory desires of a user. Thebeverage dispensing system 170 is capable of keeping all the ingredientsisolated until they are mixed together, one beverage at a time, in theuser's container 699 without any flavor carryover from previousdispenses. In an implementation, the user's container may include are-usable container.

Typical fountain dispensers experience problems with air infiltrationinduced dripping when the pump flow stops at the end of dispensing.Ingredients dribble out the side of the dispenser and are difficult toclean at the end of each recipe dispense, leaving flavors to carry-overto the next beverage dispensed. Furthermore, because of the higherconcentration levels of the individual ingredients used to reconstitutethe flavors, it is desirable that the water system does not impart anyundesirable tastes or odors from the water source. These are challengesin addition to operational challenge encountered with wide variations inwater supply conditions present at locations where the beveragedispensing system is installed.

Next, a dispensing system 600 is described, according to animplementation, as shown in FIGS. 11, 25, 26, 27A-27D, 28A-28E and 29.The beverage dispensing system 170 of the present disclosure may use adispenser system 600 which may include a nozzle 610 comprised of a conenozzle 611 and an ingredient funnel 620, and at least one outlet tube630. Optionally, dispenser 600 may include a cover 640, or multipleoutlet tubes 630-1, 630-2, as shown in FIGS. 25 and 26. Cone nozzle 611incorporates a staggered layout of ingredient outlets 613 in apertureslocated around a central rinse outlet 612 positioned in an aperture atan apex of cone nozzle 611 as shown in FIGS. 27A, 28D and 29.

Cone nozzle 611 is generally shaped as a concave cone to allow for arinse spray pattern 614 to effectively clean any drips of individualflavor ingredients remaining at the conclusion of a dispense cycle. Thewater rinse outlet 612 may be a full cone nozzle, such as a Lechler 460Series or 490/491 Series spray nozzle available from Lechler Inc. of St.Charles, Ill.; a Fulco Jet PVDF Spray Nozzle available from UnitedStates Plastic Corporation of Lima Ohio; or equivalent.

The water rinse outlet 612 may contain physical features to divide thewater flow into two portions, as shown in FIGS. 28A-28C. A first portionof rinse water that exits the outlet is in a straight line direction offlow. A second portion is diverted through passageways in rinse outlet612 that spins the rinse water around the straight line flow of thefirst portion as it exits rinse outlet 612, as shown in FIG. 28B.Low-flow rinse water enters the cone nozzle 611 throughcentrally-located rinse outlet 612.

In an implementation, rinse outlet 612 may use tubing fittings, and thelow-flow water may be connected by tubing 616. Tubing 616 that isinserted into rinse outlet 612 may stop at stop-bumps 617 designed tocreate gap 618 between end of tubing 616 and full-cone spray insert 619to distribute water to four inlets of the full-cone spray insert 619.

Full-cone spray insert 619 divides low-flow water into two portions. Afirst portion flows through central passageway 622 and continuesvertically straight through the insert 619, as shown in FIGS. 28A, 28Band 28C. A second portion flows through three equally spaced angledgroove paths 623-1, 623-2, 623-3 cut into side surface of the insert 619that rotate the water direction counter-clockwise to the flow path ofthe first portion, before exiting the bottom of insert 619. An exit gap621 below insert 619 allows the two portions to combine as they enterthe cone nozzle and fan out in a conical shape and draw the firstportion into the conical shape, filling the conical spray with a fullcone spray 614 (as opposed to a hollow cone), as shown in FIGS. 28D and28E. The angle of the full cone spray 614 may match the interior angleof cone nozzle 611, as shown in FIG. 28D. The full cone spray 614effectively rinses the inner surface of ingredient funnel 620 as well asthe interior of cone nozzle 611.

The inner surface of cone nozzle 611 may include rounded outlets 615 foreach ingredient outlet 613, as shown in FIG. 27B. Rounded outlets 615project outward from the inner surface of cone nozzle 611 to assure thatthe individual ingredients dispense with a single column of ingredientfrom cone nozzle 611 vertically to ingredient funnel 620. The shape ofrounded outlet 615 is designed such that ingredient outlet 613 forms acircular opening and assures that the ingredient will dispense in avertical stream 624 as shown in FIG. 27C, and not dribble down the innersurface of cone nozzle 611 in a distorted stream 625, as shown in FIG.27D for non-rounded outlets 626. Without rounded outlets 615, theintersection of the ingredient outlet 613 and the inner surface of conenozzle 611 is elliptical. The longer surface of the ellipse will bendthe flow of some of the ingredients, causing excessive dribble down theinner surface which is difficult to effectively rinse at the end of eachdispense cycle.

As explained above, a peristaltic pump provides its own flow controlmethod in that when the pump stops operating, it automatically stops andseals off flow of the material being pumped. The rounded outlets 615 andperistaltic ingredient pumps 404 provide for ingredient flow that willleave at most one drip remaining at the ingredient outlet 613, as shownin FIG. 27B.

In operation, controller 172 may begin the recipe dispense process byturning on the low-flow rinse water via solenoid 216 (FIG. 14C) brieflyto wet interior surfaces of cone nozzle 611 prior to dispensing any ofthe ingredients. Controller 172 may then pulse the low-flow water sprayduring the dispense of all the ingredients to start diluting theingredients. The pulsing of the low-flow spray also drives theingredients to exit the ingredient funnel 620 into the user's container699 placed on container support and drain 698, as shown in FIG. 29.

The at least one outlet tube 630 may be located very close to the outletof the ingredient funnel 620. In implementations including two outlettubes 630-1, 630-2, the ingredient funnel 620 and outlet tubes 630-1,630-1 may form a close triangular arrangement. For example outlet tube630-1 may dispense high flow (chilled) sparkling water and outlet tube630-2 may dispense high flow (chilled) plain water. The at least oneoutlet tube 630 may be located in relation to the ingredient funnel 620in a manner to allow easy removal of the ingredient funnel 620 forroutine cleaning. Optionally, a cover 640 may be used to shield andprotect the at least one outlet tube 630 and ingredient funnel 620. Thecover may be funnel-shaped to provide a visual indicator to help a userplace a container under the outlet of ingredient funnel 620.

Although the subject matter has been described in language specific tostructural features and/or methodological acts, it is to be understoodthat the subject matter defined in the appended claims is notnecessarily limited to the specific features or acts described above.Rather, the specific features and acts described above are disclosed asexample forms of implementing the claims.

1. A beverage dispensing system comprising: a plurality of reservoirsholding a respective plurality of separate ingredients to be used incustomizable beverage recipes; a dosing system, interconnected to theplurality of reservoirs, for controlling a concentration of anyingredient among the plurality of separate ingredients; a controllercoupled to the dosing system, for receiving user preferences for abeverage and controlling the dosing system to select any combinationamong the plurality of separate ingredients according to the userpreferences, such that the dosing system controls selection of certaincombinations and concentrations among the plurality of separateingredients based on the user preferences to form one or more selectedingredients; and a dispense nozzle in communication with the dosingsystem, for independently receiving each selected ingredient and water,mixing the one or more selected ingredients and the water within thedispense nozzle and dispensing the beverage that has been mixed in thedispense nozzle.
 2. The beverage dispensing system of claim 1, furthercomprising: at least one outlet tube, coupled to the dispense nozzle andseparate from an outlet of the dispense nozzle, for dispensing one ormore water choices comprising a temperature range from cold to hot and acarbonation level from non-carbonated to fully carbonated selectable bya user to define the beverage.
 3. The beverage dispensing system ofclaim 1, wherein the dosing system includes: a plurality of ingredientpumps coupled to the respective plurality of reservoirs; and for eachreservoir, a differential pressure sensor between the associatedingredient pump and the dispense nozzle and adapted for fluidcommunication with a corresponding separate ingredient, for measuring adifferential pressure of the separate ingredient when the respectiveingredient pump is in operation, wherein the controller is configured todetermine a flow rate of the corresponding separate ingredient from themeasured differential pressure and control operation of the respectiveingredient pump based on the flow rate with respect to the userpreferences.
 4. The beverage dispensing system of claim 1, wherein thedosing system includes: a plurality of ingredient pumps coupled to therespective plurality of reservoirs; and for each ingredient pump, apulse counter sensor in communication with the respective ingredientpump, for measuring pulses associated with rotation of the ingredientpump when the respective ingredient pump is in operation, wherein thecontroller is configured to determine a dispense amount of thecorresponding separate ingredient from the measured pulses and controloperation of the respective ingredient pump based on the dispense amountwith respect to the user preferences.
 5. The beverage dispensing systemof claim 1, further comprising a filtration system including at leastone filter for purifying the water prior to directing the water to thedispense nozzle.
 6. The beverage dispensing system of claim 5, whereinthe at least one filter includes at least one of a sediment filter, acarbon filter, a sub-micron filter and an anti-microbial filter.
 7. Thebeverage dispensing system of claim 5, wherein the filtration systemincludes: a booster pump in communication with the controller and awater supply source of the water; an accumulator tank in communicationwith an outlet of the booster pump and an inlet of the at least onefilter, for storing a reserve supply of water; and a pressure sensor incommunication with an outlet of the at least one filter and thecontroller, for measuring a water pressure from the outlet of the atleast one filter, wherein the controller controls the booster pump toadjust a flow rate of the water output by the filtration system based onat least one of the measured water pressure of the pressure sensor andan operational state of the beverage dispensing system.
 8. The beveragedispensing system of claim 1, further comprising a thermoelectriccooling (TEC) cooling system for cooling the water prior to transferringthe water to the dispense nozzle.
 9. The beverage dispensing system ofclaim 8, wherein the TEC cooling system cools the water without coolingthe one or more selected ingredients.
 10. The beverage dispensing systemof claim 8, wherein the TEC cooling system further includes a carbonatorfor carbonating the water.
 11. The beverage dispensing system of claim1, further comprising a user interface for selection of the userpreferences to define the beverage to be dispensed.
 12. A dispenser of abeverage dispensing system comprising: a water rinse outlet fordispensing water in a full cone spray; a plurality of ingredient outletsfor separately dispensing any combination of ingredients among aplurality of separate ingredients according to one or more customizablebeverage recipes; and a nozzle comprising: a cone-shaped portion havinga central opening at an apex adapted for receiving the water rinseoutlet and a plurality of openings located around the central openingadapted for receiving the plurality of ingredient outlets, and a funnelportion in fluid communication with a base of the cone-shaped portionand having an outlet, such that one or more ingredients among theplurality of separate ingredients associated with a particular beverageare mixed with the full cone spray within the cone-shaped portion andthe funnel portion and dispensed via the outlet.
 13. The dispenser ofclaim 12, wherein said cone nozzle is shaped as a concave cone.
 14. Thedispenser of claim 12, wherein each ingredient outlet is associated witha rounded outlet that protrudes from an inner surface of the cone-shapedportion.
 15. The dispenser of claim 14, wherein the rounded outlet isconfigured to produce a circular exit geometry for a correspondingseparate ingredient such that the separate ingredient is dispensed in adirection perpendicular to the base of the cone-shaped portion.
 16. Thedispenser of claim 12, wherein the water rinse outlet contains physicalfeatures to divide water flow into a first portion of water that exitsthe water rinse outlet in a straight line direction and a second portionof water that is diverted through one or more passageways that spin thewater around the straight line flow of the first portion as it exits thewater rinse outlet, to form the full cone spray.
 17. The dispenser ofclaim 12, further comprising a funnel-shaped cover disposed over thefunnel portion.
 18. The dispenser of claim 12, wherein the full conespray is further adapted to rinse any separate ingredients or mixedingredients remaining within the cone-shaped portion and the funnelportion between dispensing of beverages.
 19. The dispenser of claim 12,further comprising at least one outlet tube external to the outlet ofthe funnel portion for dispensing at least one of chilled water andchilled carbonated water.
 20. A chiller system of a beverage dispensingsystem comprising: a controller; a thermo-electric cooling (TEC) devicecoupled to the controller, the TEC device having at least one cold plateand a heatsink; and an insulated water bath enclosure enclosing: a waterbath, the at least one cold plate positioned in the water bath, acooling coil positioned in the water bath, the cooling coil adjacent toand separated from the at least one cold plate, the cooling coil adaptedto receive water at a first temperature and output chilled water havinga second temperature lower than the first temperature, and a circulationpump, coupled to the controller, positioned in the water bath, thecontroller controlling the circulation pump to direct water flow withinthe water bath in a directed path over the cooling coil and the at leastone cold plate.
 21. The chiller system of claim 20, wherein thecontroller controls the circulation pump and the TEC device such an icebank reserve is formed on the at least one cold plate.
 22. The chillersystem of claim 21, wherein the controller is adapted to adjust powersupplied to the TEC device according to at least one of an amount of theice bank reserve and predetermined operation conditions of the beveragedispensing system.
 23. The chiller system of claim 20, furthercomprising a distributer positioned in the water bath and in fluidcommunication with the cooling coil, the distributer distributing thewater flow directed by the circulation pump around the cooling coil. 24.The chiller system of claim 23, further comprising a carbonator tankpositioned in the water bath such that the cooling coil is locatedaround an exterior of the carbonator tank, the carbonator tank in fluidcommunication with the distributer, the carbonator tank adapted todispense chilled carbonated water.
 25. The chiller system of claim 20,further comprising at least one cooling fan positioned adjacent to theheat sink adapted to cool the heatsink.